Leche Flan
Leche Flan
Ingredients
For the Caramel
- 1/2 cup granulated sugar
For the Custard
- 8 large egg yolks
- 1 can sweetened condensed milk, 14 ounce
- 1 can evaporated milk, 12 ounce
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest, optional
Instructions
- 1
Preheat your oven to 325°F. Have a round baking mold (such as a llanera or a 8-inch round cake pan) ready. Ensure it has a lid or foil to cover it.
⏱️ 5 min•🌡️ 325
- 2
To make the caramel, place the granulated sugar in a small, heavy-bottomed saucepan over medium-low heat. Cook, without stirring initially, until the sugar begins to melt and turn amber around the edges. Once melting, gently swirl the pan or stir with a heat-proof spatula until all the sugar is dissolved and a rich, amber-colored caramel forms. Be careful not to burn it.
⏱️ 5 min
- 3
Immediately and carefully pour the hot caramel into the bottom of your baking mold. Tilt the mold to evenly coat the bottom surface with a thin layer of caramel. Set aside to allow the caramel to harden.
⏱️ 2 min
- 4
In a large bowl, whisk together the egg yolks and sweetened condensed milk until well combined and smooth. Do not over-whisk, as this can incorporate too much air.
⏱️ 5 min
- 5
Gradually whisk in the evaporated milk and vanilla extract until fully incorporated. If using, stir in the lemon zest.
⏱️ 3 min
- 6
Once the caramel in the mold has hardened, pass the custard mixture through a fine-mesh sieve directly into the caramel-lined baking mold. This step ensures a silky-smooth custard by removing any chalazae or bits of cooked egg.
⏱️ 5 min
- 7
Cover the baking mold tightly with its lid or aluminum foil. Place the covered mold into a larger roasting pan or baking dish. Carefully pour hot water into the larger pan, creating a water bath (bain-marie), until the water comes about halfway up the sides of the flan mold.
⏱️ 5 min
- 8
Carefully transfer the roasting pan with the water bath and flan mold to the preheated oven. Bake for 60 minutes, or until the flan is set but still has a slight jiggle in the center.
⏱️ 60 min•🌡️ 325
- 9
To check for doneness, gently touch the top of the flan; it should not stick to your finger. You can also insert a thin knife or toothpick into the center; it should come out mostly clean. Remove the roasting pan from the oven, then carefully remove the flan mold from the water bath.
⏱️ 5 min
- 10
Allow the flan to cool completely at room temperature, then transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to fully set and firm up.
⏱️ 240 min
- 11
To unmold, run a thin knife or offset spatula around the edges of the flan to loosen it from the mold. Place a serving plate upside down over the flan mold, then carefully and quickly invert the flan onto the plate. The caramel sauce will now be on top.
⏱️ 5 min
- 12
Slice and serve your silky, creamy Leche Flan. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Leche Flan
For the Caramel
- 1/2 cup granulated sugar
For the Custard
- 8 large egg yolks
- 1 can sweetened condensed milk, 14 ounce
- 1 can evaporated milk, 12 ounce
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest, optional
Instructions
- 1
Preheat your oven to 325°F. Have a round baking mold (such as a llanera or a 8-inch round cake pan) ready. Ensure it has a lid or foil to cover it.
⏱️ 5 min•🌡️ 325 - 2
To make the caramel, place the granulated sugar in a small, heavy-bottomed saucepan over medium-low heat. Cook, without stirring initially, until the sugar begins to melt and turn amber around the edges. Once melting, gently swirl the pan or stir with a heat-proof spatula until all the sugar is dissolved and a rich, amber-colored caramel forms. Be careful not to burn it.
⏱️ 5 min - 3
Immediately and carefully pour the hot caramel into the bottom of your baking mold. Tilt the mold to evenly coat the bottom surface with a thin layer of caramel. Set aside to allow the caramel to harden.
⏱️ 2 min - 4
In a large bowl, whisk together the egg yolks and sweetened condensed milk until well combined and smooth. Do not over-whisk, as this can incorporate too much air.
⏱️ 5 min - 5
Gradually whisk in the evaporated milk and vanilla extract until fully incorporated. If using, stir in the lemon zest.
⏱️ 3 min - 6
Once the caramel in the mold has hardened, pass the custard mixture through a fine-mesh sieve directly into the caramel-lined baking mold. This step ensures a silky-smooth custard by removing any chalazae or bits of cooked egg.
⏱️ 5 min - 7
Cover the baking mold tightly with its lid or aluminum foil. Place the covered mold into a larger roasting pan or baking dish. Carefully pour hot water into the larger pan, creating a water bath (bain-marie), until the water comes about halfway up the sides of the flan mold.
⏱️ 5 min - 8
Carefully transfer the roasting pan with the water bath and flan mold to the preheated oven. Bake for 60 minutes, or until the flan is set but still has a slight jiggle in the center.
⏱️ 60 min•🌡️ 325 - 9
To check for doneness, gently touch the top of the flan; it should not stick to your finger. You can also insert a thin knife or toothpick into the center; it should come out mostly clean. Remove the roasting pan from the oven, then carefully remove the flan mold from the water bath.
⏱️ 5 min - 10
Allow the flan to cool completely at room temperature, then transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to fully set and firm up.
⏱️ 240 min - 11
To unmold, run a thin knife or offset spatula around the edges of the flan to loosen it from the mold. Place a serving plate upside down over the flan mold, then carefully and quickly invert the flan onto the plate. The caramel sauce will now be on top.
⏱️ 5 min - 12
Slice and serve your silky, creamy Leche Flan. Enjoy!